I wanted to share a curry I’ve been making for a while that is absolutely delicious, full of healthy stuff and best of all does keep you feeling full! Warning: this recipe contains nuts (the clue is in the title, after-all).

Peanut Butter Curry
This little number is a popular West African curry and it was made a lot by my family when I was growing up – whether at my house, my auntie and uncles, or around family friends’ houses. Traditional West African or Caribbean curry recipes of this kind can include a few more spices, butters and oils than my version – which do taste great – but this version is super quick to make and (if you’re following Weight Watchers like myself) is lower in SmartPoints values than some versions of this curry.

Before I start – I apologise in advance to great cooks out there who may see this recipe and think “ahhh you’ve destroyed a beautiful dish you evil woman!” Recipe writing is also much harder than I’ve ever appreciated (shout out to all those I’ve worked with previously who have been responsible for writing top notch recipes). I’m a little nervous I’ve forgotten some key ingredients, as I’m so used to just chucking this curry together quickly after a long day.

I’ve included a rough guide of the quantities I use, but you can easily add more or less of everything and it will still work. For those on Weight Watchers, this recipe comes to around 8 SmartPoints values and is totally worth every single point – calculate the exact value of your version and track it too for weight loss success.

Be warned, this is moreish!

Peanut butter curry
Serves 2

Ingredients

  • Pack of diced chicken
  • Tinned tomatoes
  • Chopped onion
  • Crushed onion glove or 2
  • 2 tablespoons of peanut butter (I use smooth)
  • Tablespoon of curry powder
  • Teaspoon or two of coriander
  • Teaspoon of cayenne pepper (optional if you don’t like spice)
  • Coconut oil (or your usual cooking oil/oil sprayer)
  • Salt and pepper
  • Teaspoon of agave syrup, honey or brown sugar (I tend to use agave but this is also optional)

*If you want to add veg to this recipe, you could include peas, beans or sweet potato to this curry. Diced pepper or spinach just about works, but I like it plain or with beans and peas best.

* Serve with rice (I tend to have wholegrain in the cupboard, but it works great with whatever you usually eat or jollof rice).

Method

  • Fry the onions and garlic in your chosen oil
  • After a few minutes add the curry powder and coriander
  • Add the chicken and cook for 5 mins or so; or until you’ve browned all of the pieces – stir frequently
  • Add tinned tomatoes, peanut butter and cayenne pepper
  • Stir thoroughly, bring to boil then simmer for 15/20 mins or until the chicken is fully cooked
  • Season with salt and pepper
  • Plate up with some rice and voila!

Enjoy and do post a comment below if you try this recipe and like it.